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Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers ...
Common pheasant, widely introduced and hunted as game. Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. [1] The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds.
For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops.
Sheep meat prepared for food is known as either mutton or lamb, and approximately 540 million sheep are slaughtered each year for meat worldwide. [147] "Mutton" is derived from the Old French moton, which was the word for sheep used by the Anglo-Norman rulers of much of the British Isles in the Middle Ages.
Italian, Greek, Serbian, and Portuguese cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, goat is used in spaghetti bolognese and lasagna as an alternative for lamb or beef), with the North of Portugal serving it as well on Christmas Day; [11] goat dishes are also an Easter staple in the alpine ...
Chops are generally cut from pork, lamb, veal, or mutton, but also from game, such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick. In United States markets, pork chops are classified as "center-cut" or "shoulder".
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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.